Asian duck breast
very easy
30 mins
30 mins
Ingredients
- 1 TABLESPOON Sesame seed
- 2 Duck breast fillets (approx. 300 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Basmati Rice
- 300 g Carrots
- 200 g Sweet peas
- 75 g Bean sprouts
- 150 ml Poultry broth
- 2 TABLESPOONS dry sherry
- 4 TABLESPOONS Soy sauce
- 1/2 TEASPOON Cornstarch
- 1 TEASPOON Honey
- 7-10 Tbsp Coriander
Directions
- 1
Roast sesame seeds in a pan without fat until golden brown, remove and let cool. Wash the meat, dab dry and make a diamond-shaped incision on the skin side. Season with salt and pepper. Place breasts on the skin side in a large cast-iron pan.
- 2
Heat the pan and fry the breasts for about 6 minutes. Turn and fry for 1-2 minutes more. Place the meat on a baking tray and continue cooking in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 8-10 minutes.
- 3
Set aside 1 tablespoon of the frying fat.
- 4
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Clean, peel and slice the carrots diagonally. Wash and clean the mangetouts and cut them in half diagonally. Put sprouts in a sieve and rinse well.
- 5
Heat the cooking fat that has been set aside. Fry the carrots for about 2 minutes. Add sugar snap peas and fry for another 2-3 minutes. Add stock, sherry and soy sauce, bring to the boil and simmer for approx. 3 minutes.
- 6
Add the sprouts. Mix the starch and 1 teaspoon of water, stir into the sauce and simmer for about 1 minute. Season to taste with pepper and honey.
- 7
Remove duck breasts from the oven and let them rest for about 5 minutes. Drain the rice. Arrange vegetables and some rice in deep plates. Cut meat into thin slices, place on top and sprinkle with sesame seeds.
- 8
Garnish with coriander. Add the remaining rice.
Nutrition Facts
650 kcal
56 g
29 g
42 g
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